Orange Vinegar

Vinaigre d’Oranges

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 36 Oranges
  • A Quart of Good French Cider
  • Sugar in Proportion of Two-Thirds of a Pound to a Quart of Orange Syrup


Peel the oranges. Slice them very thin and cover with pure Cider Vinegar, and let them stand for three or four days. Then mash them through a cloth, straining as long as the juice runs clear. To every quart of juice, allow one and two-thirds pounds of fine white sugar. Then boil all together for about ten minutes, and skim very carefully, until no scum rises upon the surface. Then take the mixture from the fire, and when it cools somewhat bottle it. Put a tablespoonful of this Extract in a glass of cold ice water in warm weather, and you will have one of the most refreshing of the Creole Summer Drinks.